I started this post way back at the beginning of our Grecian vacation, but never got around to posting it once we started checking out all the local food. This is a meal I made in our adorable little kitchen at Peach House.
This garlic was the best I’ve ever had. Ever. It was so fresh we weren’t even sure what it was. It had soft skin like the inner layers of an onion, the stem was extra long. When I peeled it back, I had to run to EM and have him touch it! It was bright white and gorgeous.
Once the onions were soft, I added the Pleurotus mushrooms and let them cook on low for a while to soak up the flavor. Meanwhile…
Add freshly-squeeze lemon juice. I used the whole lemon. The thing actually was crushed to bits in my hands which I found pretty weird, but I liked that I smelled of lemon afterwards and for the rest of the night.
The only other ingredient in our salad was the lettuce. Had I known then that a real Greek salad never has lettuce in it, I would have done something totally different! But. This isn’t a Greek meal, it’s just a meal made in Greece.
I loved the mushrooms, even though I didn’t know yet how awesome the ones at ΤΑ Κουμπαρακια would be. But when EM to his first bite, he got an unpleasant look on his face. He hated it. Turns out I left part of a stem on one of the mushrooms, and the stems are bitter and pretty gross. So don’t do that. According to him, the whole rest of the meal was good…I’m pretty sure he would tell me if it weren’t. Anyway, I liked it! Might try making the mushrooms again this weekend, but I will char them.